Qutabs with pumpkin
4 servings
120 minutes
Qutab with pumpkin is a traditional dish of Azerbaijani cuisine that embodies the warmth and comfort of home-cooked meals. Qutabs are thin flatbreads fried on a dry skillet, and their filling of fragrant pumpkin with onions, walnuts, and spices makes the taste incredibly tender and warming. Historically, qutabs were prepared over an open fire, and their fillings varied from greens to meat options. This pumpkin recipe is especially popular in autumn when vegetables have a natural sweetness that harmonizes well with spices. Qutabs are served hot, brushed with butter, and even better with sour cream that adds a creamy texture to the dish. They are not only perfect for family dinners but also a great choice for cozy evenings with a cup of tea.
1
First, we will knead the dough. We will pile flour on the table and add half a teaspoon of salt.
- Wheat flour: 2 glasss
- Salt: 2 teaspoons
2
Carefully, in small portions, pour half a glass of warm water into the flour while constantly kneading. It should result in a firm dough. Knead it and set it aside in a warm place for an hour, wrapped in film and a towel.
- Water: 1 glass
3
While the dough rests, we prepare the filling. We take half of a medium pumpkin (or a small pumpkin whole). Cut into convenient large pieces, peel off the skin and seeds, and grate on a coarse grater.
- Pumpkin: 1 piece
4
Finely chop the onion and fry until golden. Mix with grated pumpkin, add a little salt and pepper to taste, and add spices - in my case, khmeli-suneli. Add finely chopped walnuts.
- Onion: 1 piece
- Salt: 2 teaspoons
- Ground black pepper: to taste
- Khmeli-suneli: 1 teaspoon
- Walnuts: 50 g
5
The dough is ready. Its consistency should be like the lobe of an ear. Tear off small pieces (the size of a ping-pong ball) and roll them into very, very thin ovals.
6
On half of the oval, retreating one centimeter from the edge, we place the filling. We cover it with the other half, making a sort of semicircular envelope. We pinch the edges.
7
Place on a dry, heated skillet and fry until the dough is cooked. Cute light brown circles should appear on it.
8
Stack on a plate, generously spread oil on each kutab.
- Butter: 100 g
9
It comes with sour cream.
- Sour cream: 100 g
